Mrs Rowes Fresh Peach Pie Recipes

Steps:

• Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out pie pastry.
• Put peaches in a bowl; add lemon juice, and gently stir to coat.
• In another bowl, combine the sugar, flour, cinnamon, and nutmeg; mix well, then add to the peaches.
• Gently stir to coat the peaches, then spoon the filling evenly into the crust.
• Brush the rim of the crust with water, cover with the second rolled-out pie pastry, seal, and flute or crimp the edges, and cut a few steam vents in the top.
• Bake for 35-40 minutes, until golden brown.
• Remove from oven, brush with melted butter, and cool on a wire rack for 1 hour before slicing.
• Serve at room temperature or slightly warm.

Steps:

• Add water to 2 cups peaches and soak slightly until peaches are soft.
• Add sugar mixed with cornstarch.
• Cook 5 minutes.
• Add lemon juice and set aside to cool.
• Place remaining 2 c peaches in pie shell and top with peach mixture.
• Chill for 4 hours.
• Serve topped with ice cream or whipped cream.

Steps:

• Mix sugar and cornstarch.
• Add water and cook until very thick.
• Add apricot jello powder, lemon juice, almond extract, and food coloring.
• Mix in peaches (sliced into bite-size pieces).
• Pour into graham cracker or baked pie crust.
• Refrigerate to set.
• Serve with whipped cream or vanilla ice cream (optional).

Steps:

• Put the peach slices in the pastry shell.
• In a mixing bowl, add the remaining ingredients; stir to mix well.
• Pour mixture over the peaches.
• Bake at 350°F for 1 hour and 10 minutes.
• May need to cover the pie crust edges with foil if they start to over-brown.

Steps:

• Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust.
• Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened.
• Toss remaining peaches with remaining lemon juice and set aside.
• Add peaches to cooked mixture and stir to coat. Let mixture cool.
• With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.

Steps:

• Mix first 4 ingredients in a sauce pan.
• Bring to a boil, and boil till thick and clear.
• Add Jello, and cool.
• Add peaches and pour into pie crust.
• Refrigerate.

Steps:

• Preheat oven to 400 degrees.
• Line a 9-inch pie pan with pastry.
• Combine the 1 cup of sugar, flour and cinnamon, mixing well.
• Lightly mix in the fresh peaches and pour into the pie shell.
• Dot with butter and cover with a top crust.
• Prick the top crust and sprinkle with sugar.
• Put the pie into a 400 degree oven and bake for 40 to 50 minutes.